EGGLESS CHOCOLATE CAKE
full proof recipe of Soft Eggless chocolate cake
Ingredients
Dry Ingredients:
- 1 and 1/2 cups All purpose flour maida
- 3 tbsp Cocoa powder
- 2 tbsps chocolate Chips, ( Optional but recommended )
- 1 tsp Instant coffee powder, ( bru / nescafe etc )
- 3/4 cup Granulated Sugar, ( normal sugar ) (Increase it to 1 cup if not using choco chips )
- 1 tsp Baking soda
- 1/4 tsp Baking powder
- a pinch Salt
Wet Ingredients:
- 1/4 cup Oil
- 1/2 cup curd
- 3/4 - 1 cup Hot Water
- 1 tsp Vanilla essence
Instructions
- Powder sugar in a mixer .
- In a big mixing bowl , take curd and sugar powder . Whisk it gently so that curd becomes smooth and sugar dissolves .
- To the curd + sugar mix , add add baking powder and baking soda.Mix gently . You will see bubbles coming out. Keep the bowl aside for 5 mins .
- Meanwhile , Sieve maida , choco powder and instant coffee powder once or twice.Preheat oven at 180 degree c for 10 minutes and grease the baking tray nicely .
- After 5 min , you will see curd mixture would have risen well with frothy texture . Add vanilla essence , salt and oil to the curd mixture . Mix gently with the whisk such that the bubbles doesn't subside .
- Now, add half of the sieved maida , choco and coffee mix and fold it gently. Add chocolate chips too if using while mixing .Again add the remaining half and mix it slowly and nicely such that there are no lumps . But be gentle ,the mixture should not lose its air particles.
- You will see that cake mix would have turned tough . Add hot boiled water slowly in steps and mix the batter to get a dropping consistency . The final batter should be of dropping consistency as shown in pic and not too thick. .Tap slightly to level and to release air gaps.
- Place the loaf tin in the preheated oven and bake it at 180 deg c for 35-40 minutes .Keep an eye on the cake after 30 minutes .If you prick a tooth pick in the centre , it should comes out clean if the cake is done. Mine took around 38 mins to bake .
- Transfer the cake on a wire rack and allow it to cool .
- Once cool , cut to slices and relish your yummy eggless Chocolate cake . Stays good for 3-5 days without refrigeration.
- If you want you can go one step ahead and decorate your cake with icing . I actually wanted to make a ganache with nutella from scratch . But yet to muster courage and lay my hands on it . So for this time i used life saver Blue Bird Instant Whipped Cream . He he .. So easy right .. for people who don't bake often / beginners this is best
- Follow the instrucions as written in packet and refrigerate to get instant cream froasting .
- Cut the cake slightly from the top to get perfect flat surface ( do this step , if your cake has got a dome shape else omit ) . Using a butter knife spread the froasting evenly and decorate the cake as you wish .
- Our eggless chocolate cake with icing is ready . How does it look ?? I know not so great .. but i'm happy with my first ever trial .. Next time i promise i'll do better than this and share with you all how to prepare froasting from scratch ...
- A piece for YOU... !!!
Notes
- Curd reacts with baking soda and makes the cake soft and moist . So be gentle while mixing, take care that the mixture should not lose its air particles.
- If you are a vegan / allergic to milk particles , you can omit curd . Instead use about 1 tbsp of lemon juice / white vinegar .
- I read some where that ot water is used while making chocolate cake because it helps to dissolve cocoa better and bring out more flavor.
- While greasing the baking tray , butter should be in room temperature. Else cake will not come out clean
- Always keep an eye when the baking nears the ending time. We don't want our cake to get over baked.
- Don't cut slices when the cake is very hot . Slices won't come neat . It will be crumbly .